---------- Recipe via Meal-Master (tm) v8.04
Title: BOBALKY
Categories: Ethnic, Breads
Yield: 4 servings
1 tb Butter
1 pk Yeast
2 tb Sugar
1/4 c Water, lukewarm
2 1/2 ts Salt
7 c Flour, all purpose, sifted
2 c Milk, scalded
Into a mixing bowl, place butter, sugar, and salt. Add
scalded milk; let cool until lukewarm. Add yeast
dissolved in water. Add enough flour to make a soft
elastic dough. Turn onto a floured board and knead.
Place in a greased bowl and let rise until double in
bulk (1 to 1 1/2 hours) in a warm place, free from
drafts. Punch dough down with fingertips and let rise
again (about 45 minutes). Toss lightly on floured
board, knead, and shape into a roll (like a pipe)
about 1/2 inch in diameter. Place on cookie sheet. Cut
with edge of teaspoon into small pieces and let rise
for 10 minutes. Bake at 375-F for 15 minutes or until
lightly brown. When cool, break and place in
collander. Pour boiling water over bobalky. Place on
serving dish, mix with poppy seed and melted butter,
and serve.
Poppy seed (1/2 cup) should be ground and cooked
in 3/4 cup water for 10 minutes. Boil 3 cups milk and
1 cup sugar and mix with poppy seed.
Instead of using sugar in poppy seed mixture,
honey may be used, poured over the bobalky.
If your family is small, divide the above dough
into two portions, bake bobalky from one portion, and
a loaf of bread from the other.
-----